The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
1 cabbage head
1 Tbsp 24% vinegar
1 Tbsp water
2 Tbsp mild olive oil
Salt & pepper
Mix the vinegar, water and olive oil with the seasoning in a bowl.
Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
One does not always have the inspiration to make interesting sides or wait for some vegetables to get cooked before eating. This was such a time. We made meatballs from minced hen meat in the oven and could not get ourselves to come up with any interesting side for that and especially we did not want to cook any more food at that time. Fortunately for us we had made white cabbage pizza salad earlier and could enjoy that together with the meatballs.
It was a while since we ate hen meat. It is quite difficult to handle in a nice way. It is next to impossible to make patties and fry them and equally difficult to try making a ragout. Primarily since the meat is really fatty and sticky before it is cooked. Our favourite way of cooking minced hen meat is as meat balls in the oven. Compared to the other alternatives it is reasonably easy to form the meat balls from the cold minced meat and then the oven handles the rest, perfect. One note here is that the meat should be cold for it to be as easy to handle as possible. When it gets warmer it gets slippery and the fat starts to interfere even more with one’s effort to make create any type of geometric form.
This time we seasoned the meat balls with curry, cumin, pepper, cayenne pepper and salt. Mix the spices together with the meat in the ovenware used for cooking the meatballs and then form the balls in that same ovenware. Simple and no need to dirty any more bowls or plates. The meat balls were cooked in the oven at 170 °C for about 45 minutes. The hen meat can get quite dry since all the fat quickly releases from the meat itself, so make sure to add some butter when serving.
What do you do with minced hen meat? Any other favourites that you would like to share? Please leave a comment!
This post will not be about pizza at all, since we don’t eat things like that! However, in Sweden, when you buy pizza at the pizza baker’s you’ll get a very nice cabbage salad as a small side dish. I assume though that they put a lot of sugar in it so I don’t recommend anyone to try it.
But it’s really simple to do at home and the homemade version is definitely something everyone should try! It’s always fresh to have something acidly with your meal.
All you need is:
White or/and red cabbage
Salt & pepper
Seasoning, eg. herbs or chili flakes
Shred the cabbage finely and put into a bowl.
Mix the vinegar, water, oil and seasoning together and pour into the bowl of cabbage.
You’ll need to decide yourself how much acidity you like, so make sure to taste it till you’re satisfied. Make sure to do a big batch of it, since it can be stored in the fridge for several days.
We had this lovely red cabbage variant with chili flakes to our first meal after 72 hours of fasting.
We ended the fasting at lunch today (Sunday) with a meal consisting of oven roasted beef gammon seasoned with fennel and green pepper, red cabbage salad, sweet potatoes, bearnaise sauce and a green salad with balsamic vinegar. To that we had our first home brewed Kombucha.
Food has never tasted as good! After fasting for 72 hours the first tastes of beef and sweet potato with bearnaise sause could not have been more sweet! The kombucha that we have brewed for the past 12 days turned out to be a bit sour. We will come back with a post on the kombucha progress later…
The beef gammon we roasted in the oven for almost three hours on low temperature. Slow cooking meat keeps it juicy and is just the perfect buildup for ending a fasting.
Recipes for the pizza (red cabbage) salad and the bearnaise sauce will be posted later.
Being hungry for almost three days made both of us a bit optimistic of how much food we wanted and could eat. The portions, seen below, are only slightly larger than our normal size, but both of us barely made it half way through before we were full. After extending the meal for an other few minutes I, Magnus, managed to finish, whereas Cecilia had to leave some of the pizza salad for later.
We also complemented the meal were a pill of hydrochloride acid (HCl) to help the digestion and a capsule of probiotics to kickstart the gut microbiome after the fasting. Later we also took a capsule of multi vitamin from Holistic. It contains a lot of healthy and vital vitamins that helps us get back on track after being without food for three days.